Dielectric properties of foods: Reported data in the 21st Century and their potential applications

Sosa‐Morales, María Elena; Valerio-Junco, L.; López‐Malo, Aurelio; García, H.S.

doi:10.1016/j.lwt.2010.03.017

Cited by 249 publications

(167 citation statements)

References 45 publications

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“…During microwave-assisted dehydration there is a rapid and differential heat generated within the food product as a result of the microwave absorption, largely because the main component in the food product is water. is results in a pressure buildup within the food which in turn promotes moisture loss by forcing moisture out of the product [12]. In the case of osmotic dehydration, the increased rate of moisture loss under microwave conditions tends to reduce the inward �ow of solids gain.…”

Section: Introductionmentioning

confidence: 99%

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Wray

Ramaswamy

2013

International Journal of Microwave Science and Technology

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Microwave-osmotic dehydration of cranberries was evaluated under continuous �ow medium spray (MWODS) conditions aer some pretreatments. A central composite rotatable design was used with three input variables at �ve levels (temperature, 33 ∘ C-67 ∘ C; sucrose concentration, 33 ∘ B-67 ∘ B; and contact time, 5-55 min). Responses were moisture loss (ML), solids gain (SG), and weight reduction (WR) as well as color and texture parameters. e responses were related to process variables using response surface methodology and statistical analysis: each model was tested for lack of �t to assure nonsigni�cance (and each process variable was tested for signi�cance ( or . Temperature was found to have the most prominent effect as it was signi�cant with all drying (ML, SG, and WR) and quality (hardness and chewiness) parameters, while contact time was found to be signi�cant with ML and WR. Concentration wasn�t found to be signi�cant for any response. Increasing skin pretreatment severity generally promoted SG but had little effect on ML. e exception was chemical peeling, which favored ML but had no effect on SG. Overall, MWODS enables food dehydration in a much faster period of time than conventional osmotic dehydration (COD), while speci�cally promoting moisture loss over solids gain.

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Section: Introductionmentioning

confidence: 99%

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Wray

Ramaswamy

2013

International Journal of Microwave Science and Technology

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“…Recientemente se ha estudiado la eficiencia como me´todos cuarentenarios de algunas tecnologı´as emergentes que han probado su eficiencia en la destruccio´n de microorganismos en alimentos. Las principales tecnologı´as estudiadas incluyen: campos de pulsos ele´ctricos (Hallman & Zhang, 1997), radiofrecuencia (Wang, Monzon, Johnson, Mitcham, & Tang, 2007), tratamiento te´rmico en agua asistido con radio frecuencia Sosa-Morales et al, 2009, Sosa-Morales, Valerio-Junco, Lo´pez-Malo, & Garcı´a, 2010Tiwari, Wang, Birla, & Tang, 2008), microondas (Varith, Sirikajornjaru, & Kiatsiriroat, 2007), y altas presiones hidrosta´ticas (APH) (Butz & Tauscher, 1995;CandelarioRodrı´guez et al, 2009;Neven, Follet, & Raghubeer, 2007).…”

Section: Introduccio´nunclassified

Efecto de las altas presiones hidrostáticas en la fisiología postcosecha del mango ‘Ataulfo’

Álvarez-Virrueta¹,

García-López²,

Montalvo‐González³

et al. 2012

CyTA - Journal of Food

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“…Sosa-Morales et al (2010) described dielectric properties of foodstuff, which have gained great importance and applications for food that are subjected to microwave or radio frequency (RF) heating treatments. Alfaifi et al (2013), Marra et al (2009), andWang et al (2010) described the use of RF treatments also at post-harvest disinfestations and insect control in fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Relationship between moisture content and electrical impedance of carrot slices during drying

Kertész¹,

Hlaváčová

Vozáry³

et al. 2015

International Agrophysics

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A b s t r a c t. Electrical properties of food materials can give information about the inner structure and physiological state of biological tissues. Generally, the process of drying of fruits and vegetables is followed by weight loss. The aim of this study was to measure the impedance spectra of carrot slices during drying and to correlate impedance parameters to moisture content in different drying periods. Cylindrical slices were cut out from the carrot root along the axis. The slices were dried in a Venticell 111 air oven at 50°C. The weight of the slices was measured with a Denver SI-603 electronic analytical and precision balance. The weighing of the samples was performed every 30 min at the beginning of drying and every 60 min after the process. The moisture content of the samples was calculated on wet basis. The magnitude and phase angle of electrical impedance of the slices were measured with HP 4284A and 4285A precision LCR meters in the frequency range from 30 Hz to 1 MHz and from 75 kHz to 30 MHz, respectively, at voltage 1 V. The impedance measurement was performed after weighting. The change in the magnitude of impedance during drying showed a good correlation with the change in the moisture content.

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Dielectric properties of foods: Reported data in the 21st Century and their potential applications

Cited by 249 publications

References 45 publications

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Efecto de las altas presiones hidrostáticas en la fisiología postcosecha del mango ‘Ataulfo’

Relationship between moisture content and electrical impedance of carrot slices during drying

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